Leek Salad

Ingredients

• 1 Leek (trimmed and cut into circles)

• 1/2 Preserved Lemon (pulp and skin)

• 4 tbsp Extra Virgin Olive Oil

• 1/2 cup Parsley

• 1/2 cup Cilantro

• 1 clove Garlic

• 1 cup Water

• 1/4 tsp Black Pepper

• Salt to taste

Method

1. In a frying pan on low to medium heat place the water and the leeks cut into circles while maintaining them together. Add a bit of salt and cook covered on a relatively moderate heat to create steam but not boiling so the leeks stay intact, about 5-7 minutes.

2. Meanwhile in a mortar and pestle, put the garlic, lemon and a bit of salt and pound until you obtain a nice paste. Transfer to a bowl and add the rest of the salt, pepper and olive oil. Taste and adjust seasoning if needed.

3. Check the leeks, They should be soft by then. Otherwise add some water and keep cooking until they are soft. Plate them on a shallow plate and drizzle the vinaigrette on top. Let sit in the cooler for an hour at least to allow the leeks to soak in the flavors. Enjoy with some bread or in a sandwich with boiled eggs, roasted vegetables or a nice grilled steak.

Mrouzia - Lamb Tagine

Ingredients

• 1 pound lamb (shoulder or neck)

• 1/2 tbls Ras-El-Hanout

• 1/2 tsp ground ginger

• Pinch of saffron threads

• 1 onion (grated)

• 1/2 cup (75 grams) dried raisins

• 3 tbls extra virgin olive oil

• 2 cinnamon sticks

• 2 tablespoons of honey

• Almonds (whole raw)

• Fried almonds (whole blanched)

• 1/2 tsp salt (to taste)

• 1/2 tsp ground black pepper

Method

1. First make the marinade. In a bowl combine all the spices. Ras-El-Hanout, ground ginger, a large pinch of saffron, salt, and pepper. Add a little bit of water and mix well. For the meat, you can use lamb shoulder or neck – if you do not like lamb you can use beef instead. Pour the marinade over the meat, cover, and refrigerate for a few hours or overnight if you can.

2. When you are ready to cook the meat, do the following: peel and cut the onion, then grate it using the big holes of a grater. Place the raisins in a bowl and cover them with hot water for 1-2 hours so they become soft.

3. In a heavy pot, drizzle the olive oil over medium heat, add the grated onion, mix, and cook for a couple of minutes. Now add the meat with all the marinade, and brown the meat from all sides cooking meat for around 5 minutes until it changes color, this will help hold the flavors into the meat.

   Once the meat is browned, add 2 cinnamon sticks to the pot, and cover the meat with water. Increase the heat to medium-high, cover the pot, and cook until the meat is tender! This can take up to 2 hours meanwhile you have to check on the meat every 20 minutes or so. Stir the meat, keep adding hot water, and just check on it until it’s done.
   

   When the meat is done, which means it is very soft, you can easily cut it with a knife add the drained raisins. Remove the cinnamon sticks and add the honey that brings this dish together.
   Uncover the pot, and continue cooking on medium-high for around 10 minutes, until the sauce thickens and becomes syrupy.

   
   To plate it, first place the meat, put the raisins in the middle on top of the meat, pour the sauce on top and around the meat, then top the entire thing with fried almonds!!! Serve with Moroccan bread or French baguette.

Pickled Harissa Picholine Olives

Ingredients

• 1 jar of Picholine Olives

• 1 Garlic clove (grated)

• 1 tbsp Harissa

• 1/4 of a Preserved Lemon (skin only)

• 1 Napa Cabbage Leaf (diced)

• 1/4 Onion (chopped)

• 1 cup of Parsley and Cilantro (mixed)

• 1/2 tsp of Kefta Rub

• 2 tbsp of Extra Virgin Olive Oil (or more to your liking)

Method

Drain the olives and remove the bay leaf, garlic and preserved lemon from the brine.

Mix all the ingredients in a bowl and mix well until all the ingredients are well incorporated.

Enjoy as a salad. Add to sandwiches or serve as an appetizer.

Rose Onion Pickles

Ingredients

• 1 red onion

• 2 tbsp raisins

• 1 tsp sumac

• 1 tsp rose water or 1 rose bud

• 1/2 cup vinegar

• 2 tsp salt

• 1 tsp sugar

• 1 tbls extra virgin olive oil

Method

1. Thinly slice the onions and scatter them onto a shallow plate. Sprinkle the salt and the sugar. Add the raisins and the rosebuds or rosewater and mix with your hands to ensure the onions are fully coated.

2. Let sit for 5 mins. Add the vinegar and mix again.

3. Let sit for at least an hour at room temperature and add olive oil and garnish with sumac before serving.

Dukkah Brie Sandwich

Ingredients

• 1 Baguette

• 1 Brie (sliced)

• 1 tbls Dukkah

• 5-7 Walnuts (whole and/or crushed)

• 2-3 tbls Honey

• 1 handful Arugula

Method

1. Simply cut open your baguette

2. Arrange brie, walnuts and drizzle honey

3. Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).

4. Place arugula and sprinkle Dukkah to finish et Voila!

Shawarma Mushroom Sandwich

Ingredients

• 1lb Mushroooms of choice

• 2 tbls Extra Virgin Olive Oil

• 2 tbls Tahini

• 2 tsp Shawarma

• 2 Garlic Cloves

• 2 tbls Water

• 2-3 Green Onions

• 1 cup Parsley

• 1 cup Cilantro

• Salt to taste

Method

Cut up garlic and mushrooms and saute in olive oil, water and Shawarma mix for a good 5-7 mins or until tender. Roughly chop parsley and cilantro and mix with tahini to make a sauce. Stuff Batbout bread (or Pita works) and mushrooms. Add green onions and tahini mix and enjoy an amazing sandwich.

Picholine Olives with Harissa

Ingredients

• 1jar Picholine Olives

• 1tbls Harissa

• 1tbls Extra Virgin Olive Oil

• 1tbls Cilantro

• 1tbls Parsley

Method

Finely chop cilantro and parsley and in a bowl mix together olives, harissa, olive oil and herbs and serve!

Goat Cheese with Aleppo & Urfa Biber

Ingredients

• 1 Goat Cheese Log

• 1tbls Aleppo

• 1tbls Urfa Biber

Method

We like to use a young goats cheese on this which contrasts the spice of the Aleppo and Urfa Biber well. This one is so easy, simply sprinkle a generous amount of Aleppo and Urfa onto your goat’s cheese to your liking. Here we use about a tablespoon each to coat the top which just gives it a lovely presentation.

Potato Chips with Dried Lime

Ingredients

• 2cups Potato Chips (salted)

• 2-3tsp Dried Lime (to taste)

Method

Using your favorite salted potato chips simply grate dried lime over the top to your taste. We use about 3tsp worth but we like it tangy!

Baked Brie with Dukkah & Honey

Ingredients

• 1 Brie (8oz or so)

• 1tsp Dukkah

• 1-2tbls Honey

Method

Preheat the oven to 350 degrees. Place your brie in a oven proof baking dish, drizzle honey and sprinkle with dukkah. Heat for 5-7 mins depending on the size of your brie (and your oven). Keep an eye on it so it doesn’t burn or become flat. The cheese should maintain it’s shape and have just a bit of oozing out the center.

Roasted Cashews with Za'atar

Ingredients

• 1lb Cashews (raw & unsalted)

• 2tbls Za’atar

• 2tbls Extra Virgin Olive Oil

• Sea Salt (to taste)

Method

Preheat oven to 350 degrees. In a mixing bowl combine cashews with olive oil and Za’atar coating the cashews evenly. Lay them flat on a baking sheet and roast them in the oven for about 7-8 mins depending on your oven. Do keep an eye on them as they should become a light golden brown, if I they cook too long they can become bitter. Enjoy!

Kemia Chickpeas with Kefta Rub

Ingredients

• 1lb Chickpeas

• 1 tbsp Kefta Rub

• 2-3 tbls Vegetable/Frying Oil

• Sea Salt

Method

Soak your chickpeas overnight in the morning strain and dry in a towel until fully dry. Heat frying oil and dry until crispy. Dry in paper towel then put in a bowl. Add salt and Kefta rub, mix until all chickpeas are fully coated with the spice mixture. Add more spice to taste.

Celery Kefta Tagine

Ingredients

• 3 Celery stalks

• 1 Onion

• 1 Garlic clove

• 1 Preserved Lemon

• 1tsp Ras el hanout

• 1tsp Turmeric

• 1/2tsp Black pepper

• 3 tbsp Olive Oil

• 1 cup of Water

• Salt to taste

Kefta Meatballs:

• 1lb Ground Meat

• 2 tbsp Kefta Rub

• 2 crushed Walnuts

• 1 cup chopped Parsley

• 1 cup chopped Cilantro

• 1 Green Onion

• 1/3 cup diced Onion

• 2-3 Mint leaves

• 1 Sage leaf

Method

To prepare the Kefta:

1. Mix the ingredients together and knead until the mixture resembles a dough ball

2. Make small little balls. You could make this ahead of time and let the Kefta sit overnight

To prepare the Tagine:

1. Thinly slice the onions.

2. Heat the olive oil and cook onions on medium heat for 5 minutes stirring occasionally until translucent. Meanwhile cut the celery into thin long pieces.

3. Add the celery to the onion and cook for 3 minutes. Add a tiny bit of water if the pan is drying.

4. Add your spices, and garlic. Cook for another 5 minutes while stirring occasionally.

5. Add liquid and let simmer until the sauce has thickened and the celery is soft enough. This should be around 15-20 minutes covered on a slow med heat.

6. Add your rolled Kefta balls and cook for another 5 mins and add chopped parsley and cilantro. Let cook for 5 minutes. Your tagine is ready to enjoy with some crusty bread. Drizzle with more olive oil before serving.

Octopus Sandwich

Ingredients

• 3 Octopus Tentacles (precooked)

• 1 Crusty Bread (we love a good French baguette!)

• 1 tsp Urfa Biber

• 1 tsp Moruno Rub

• 2 tbls Chermoula

• 3 tbls Extra Virgin Olive Oil

• 1 tbls Mayonnaise

• Onion (thinly sliced), Arugula, Parsley (optional)

Method

1. Sauté octopus 3-5 mins until seared on each side.

2. Add Moruno and stir for 1 min. Add Urfa Biber and stir for an additional minute.

3. Toast bread in the oven/toaster and spread generously to your liking with mayo and Chermoula.

4. Add octopus and any of your preferred greens. We like to add raw onions and parsley.

Tahini Za'atar Toast

Ingredients

• 3 Tbls Tahini

• 1 Tbls Za’atar

• 1 Tbls Olive OIl

Method

This is a simple way to enjoy a nutritious morning or afternoon snack. Just combine Tahini, extra virgin olive oil and Za’atar and dip with your favorite crusty bread.

Tahini with Date Syrup (Dibis w'Rashi)

Tahini & Date Syrup

Two ingredients. No cooking. Somehow unforgettable.

In Morocco and across the Levant, tahini and date syrup have been eaten together for centuries — known in some parts of the region as Dibis w'Rashi. It's one of those combinations that sounds too simple to be special, and then you taste it and understand immediately. The nuttiness of the tahini, the deep caramel sweetness of the date syrup, the way they swirl together on the plate. It doesn't need anything else. Though a pinch of flaky salt and a crusty piece of bread don't hurt.

This is less a recipe and more a reminder that the best things are often the simplest.

Ingredients

Serves 2–4 as a snack or starter

• 3 tbsp Villa Jerada Tahini

• 2 tsp Date Syrup

• Flaky sea salt, to finish

• Good olive oil, optional drizzle

Method

Spoon the tahini onto a small plate or shallow bowl and spread it gently with the back of a spoon.

Drizzle the date syrup over the top — don't mix it in, let it pool and swirl naturally.

Finish with a pinch of flaky salt and a drizzle of olive oil if you like.

Serve immediately with warm crusty bread, sliced baguette, or fresh pita for dipping. A few medjool dates on the side are never a bad idea.

A few more ways to use it

• Spread on toast with sliced banana for breakfast

• Drizzle over vanilla ice cream

• Use as a dipping sauce for fresh apple or pear slices

• Swirl through oatmeal or yogurt

Shop the Ingredients

[ SHOP VILLA JERADA TAHINI ] [ SHOP VILLA JERADA DATE SYRUP ]

Dates with Tahini and Greek Yogurt

Ingredients

• 2 cups Medjool dates

• 1 cup Greek yogurt

• 1 cup Tahini

• 2tbsp Honey

• 2 tbsp Sesame seeds

Method

This is a simple yet rich dessert. Quite frankly this recipe is more about how much you want to indulge and eye balling it. For instance yogurt can be replaced by a fresh ricotta, mascarpone or even ice cream. 

We started by slicing the dates in half and spreading them over the plate, then we drizzled about 1 cup of tahini and topped it with a few heaping spoons of Greek yogurt, honey and sesame seeds. Et Viola!

Roasted Fish with Chermoula

Ingredients

• 1-4 pieces of black cod (or any type of meaty, flaky white fish)

• 1 cup parsley

• 2 cup cilantro

• 1 tbsp paprika

• 1 tbls Villa Jerada Chermoula

• 1 tbsp Villa Jerada Harissa

• 1 tbsp cumin

• 2 threads of saffron

• 3 garlic cloves

• 2 tbsp olive oil

• 1/2 preserved lemons skin and flesh

• 1/2 cup of olives

Method

In a mortar pound all the ingredients except olives into a paste.
Rub the fish with the marinade and let sit for an hour.
Preheat the oven to 400. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. Garnish fish with preserved lemon slices, olives, cilantro and parsley.

Green Bean Tagine

Ingredients

• 1 medium onion (diced)

• 2 cloves garlic

• 1 tsp turmeric

• 1 tsp black pepper

• 1 tsp of saffron (steeped in warm water for 30min)

• 4 tbsp olive oil

• 1 cup of mixed parsley and cilantro

• 1 can chopped tomatoes (we like Posardi)

• 2 tbls tomato paste

• 1 lb green beans (trimmed and cleaned)

• 1 preserved lemon (inside removed and thinly sliced)

• 1 cup warm water

• Salt to taste

Method

In a cooking pot (we use a Dutch pot) warm some olive oil, add your onions and cook until translucent, add garlic cook for another minute then add the tomatoes, herbs, spices and beans. Let cook for another 5 min then add the water and half of the preserved lemons (cut in thin slices). Reduce heat to med-low and cover. to simmer. Cook until the beans are tender. Once the beans are cooked add the rest of the preserved lemons in thin slices.
Serve warm with some more good quality fruity olive oil (we recommend our Atlas Olive Oil) and warm bread.

Bekkoula - Steamed Spinach Salad Tartine

Ingredients

• 1 bunch Spinach leaves, most of the stem removed

• 1/2 cup olive oil

• 1/2 cup tomato (fresh or we like Posardi tomato sauce)

• 1/2 cup chopped parsley

• 1/2 cup chopped cilantro

• 2 cloves garlic (finely chopped or pressed)

• 1 tbls Kefta rub

• 1/2 teaspoons salt, or more to taste

• 1 to 2 tablespoons lemon juice

• 1 preserved lemon rind (quartered)

• Pulp from 1 preserved lemon (finely chopped)

• 1 handful of Picholine olives

Method

1. Wash the spinach and drain well. Finely chop the leaves and crush the garlic then steam until spinach is wilted, about 2-3 mins.

2. Remove any excess liquid move to a frying pan. Add the remaining ingredients, stir to mix, and saute over medium heat for several mins until all the greens are wilted and well blended.

3. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds and serve with bread or our favorite - on a tartine.